The combination of goat cheese (chèvre) and walnut oil in this salad pays homage to the south of France. But the transformation into a creamy ranch-style dressing? Pure American. More Green Salads

Grace Parisi
May 2006

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Credit: © Ditte Isager

Recipe Summary

total:
20 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Spread the walnuts in a pie plate and bake for 8 minutes, until toasted. Transfer to a plate and cool.

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  • Meanwhile, on a work surface, sprinkle the garlic with a pinch of salt and mash to a paste with the side of a large, heavy knife. Transfer the garlic paste to a bowl and whisk in the goat cheese, then the vinegar and water. Add the olive and walnut oils, thyme and pepper and whisk until blended.

  • In a large bowl, toss the endive, frisée, arugula and apple slices with the walnuts and dressing. Serve at once.

Notes

Instead of Goat Cheese: Crème fraîche, fromage blanc, lebneh, mascarpone or quark.

Suggested Pairing

Grapefruity Sauvignon Blanc.

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